Pumpkin Torte Dessert Recipe – Perfect Fall Dessert

Our pumpkin torte recipe makes a delicious layered pumpkin dessert perfect for the fall and holiday season. 

Fall recipes are just the best, in my opinion. Especially all the dessert recipes. Pumpkin desserts, I might add.

Fall just wouldn’t be fall without making all those wonderful pumpkin recipes and this dessert is certainly one of those classics to be made at least once a year.

Pumpkin Torte also makes a fine Thanksgiving dessert if pie isn’t your thing.

Blue gray clouds are scudding across the sky and there’s a nip in the air.

Autumn is upon us whether we’re ready or not. (No worries, I’m ready!) 

I’ve got to clean up my houseplants and move them inside soon, before we have the first frost of the season.

But first, let’s make a pumpkin treat.

Ingredients 

There are four different layers in this pumpkin torte dessert recipe, but don’t let that intimidate you! My favorite recipe is a simple recipe, so if I can do it, you can too.

Layer 1 – the buttery graham cracker crust:

Graham cracker crumbs – classic original graham crackers crushed into fine crumbs

Butter – melted salted butter

Layer 2 – the cheesecake layer:

Cream cheese – a package of softened cream cheese

Sugar – granulated white sugar

Eggs – we get organic brown eggs from my parents 

Layer 3  – the pumpkin layer:

Unflavored gelatin – this helps solidify the pumpkin layer so it’s not too runny

Water – this is simply to dissolve the gelatin in 

Pumpkin puree – we use bought pumpkin. Maybe someday we’ll can and use our own!

Sugar – granulated white sugar

Milk – regular whole milk

Salt – your choice of salt; we use regular iodized table salt

Cinnamon – ground cinnamon is a key flavor in alot of fall recipes

Separated eggs – three eggs, with the whites and yolks separated. Isn’t it crazy what all can be done with eggs? 

Layer 4 – the garnish:

Whipped topping 

Cinnamon – a fluffy layer of Cool Whip and a dusting of ground cinnamon tops this dessert off nicely!

Supplies you may need

• 9 x 13 baking dish 
• Food processor – one of these makes crushing graham crackers into crumbs so easy!
• Handheld electric mixer – not only is this great for beating the egg whites, it also works great to mix up the cheesecake.
• Measuring cups and spoons 
• Various mixing bowls – it’s nice to have two or three different mixing bowls for this recipe.
• Saucepan – to cook the pumpkin custard mixture.
• Kitchen utensils – such as a whisk, spatulas (there’s no such thing as too many spatulas when baking!) and don’t forget a scooping utensil for serving.

This is the list of items we used for this recipe. Check them out!

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Pumpkin Torte Dessert Recipe Instructions

Preheat the oven to 350 degrees Fahrenheit.

Make the crust:

Crush the graham crackers into crumbs using a food processor.

Place the butter in a microwave safe dish and melt the butter in the microwave. Then use the butter wrapper to grease your 9 x 13 pan.

Combine the melted butter and the graham cracker crumbs and press into the greased pan with your hands.

Make the second layer (the cheesecake layer):

In a medium bowl, beat the softened cream cheese with a handheld electric mixer until it’s smooth. Then add the eggs and sugar and beat thoroughly again. Spread the cream cheese layer in the pan on top of the graham cracker crust. Pop into the oven and bake for 20 minutes. (Don’t overbake it!) 

Meanwhile, mix up the third layer (the pumpkin layer):

Dissolve the unflavored gelatin in the fourth cup of cold water first of all.

In a small saucepan, mix pumpkin puree, sugar, milk, salt, cinnamon, and egg yolks (don’t throw away the whites! You’ll need them later). Place on the stove and cook pumpkin mixture on medium heat, stirring often, until the mixture is nice and thick and sugar has dissolved (about five to ten minutes). Remove from heat and stir in the dissolved gelatin and water.

In another mixing bowl, take the handheld electric mixer (with clean beaters!) and beat the egg whites and sugar until stiff peaks form. Then fold the fluffy egg whites into the pumpkin mixture. 

By now, the cheesecake layer should be done baking. Pour pumpkin filling mixture on top and spread evenly then allow to cool for about an hour before placing in the refrigerator for several hours to cool completely.

Add a layer of whipped topping and a dusting of cinnamon on top before serving.

Enjoy.🧡 That creamy texture and lovely cinnamon flavor is sure to be a big hit.

Notes

I was tempted to return to the kitchen to do some more recipe testing since the crust (layer 1) is a little thick to my way of thinking but a certain family member thought that part was perfectly delicious, so I left it! So though I haven’t tried it, I think it would be just ok to use half the ingredients for Layer 1 (one package of graham crackers and half a stick of butter) instead of the whole amount.

Yes, this dessert really does contain raw egg whites. (We’re country folks, it doesn’t bother us!) However, if you’ve got concerns, read this. Or, you can try this pasteurization process.

To take this dessert to the next level, make your own whipped cream topping by beating your own cream and adding a little sugar!

How to store Pumpkin Torte Dessert

Store the pumpkin torte dessert in the refrigerator for 3-4 days.

Inspire your friends to make this Pumpkin Torte Dessert Recipe

So how’d it go?

What are your favorite fall desserts and did you try Pumpkin Torte Dessert? Leave a comment below.

Thanks for stopping in our small town!

We’d love to have you stay awhile and explore! Here’s a couple of our fall faves perfect for this time of year:

Cream Cheese Chocolate Chip Pumpkin Cupcakes

Pumpkin Spice Popcorn

Soft Homemade Cinnamon Rolls with Vanilla Glaze

’til next time,

Julie